Create a new family favourite with these Moroccan-inspired meatballs served with jewelled couscous and hommus.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 10 mins chilling & 5 mins soaking time
+ 10 mins chilling & 5 mins soaking time
Ingredients
500g Coles Australian Extra Lean Beef Mince
1 cup (70g) breadcrumbs, made from day-old bread
1 Coles Australian Free Range Egg, lightly whisked
1 tbs Moroccan seasoning
2 carrots, peeled, thinly sliced diagonally
2 tsp olive oil
1 cup (120g) Coles Australian Frozen Peas
1 cup (200g) Coles Couscous
250g cooked beetroot, cut into wedges
1/2 cup coriander leaves
1/4 cup mint leaves
1/2 cup (130g) Coles Hommus Dip
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Combine the mince, breadcrumbs, egg and 3 tsp of seasoning in a bowl. Roll tablespoonfuls of the mince mixture into balls. Place on a plate in fridge for 10 mins to chill.
Step 2
Place carrot on a lined baking tray. Drizzle with 1 tsp of oil. Bake, turning, for 10 mins or until tender.
Step 3
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook meatballs, turning, for 8 mins or until brown all over and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 4
Add remaining seasoning to the pan and cook for 30 secs. Add 1 cup (250ml) water and the peas. Bring to the boil. Remove from heat. Add couscous and stir to combine. Cover with foil and set aside for 5 mins to soak.
Step 5
Use a fork to separate the grains. Add carrot, beetroot, coriander and mint. Toss to combine. Spoon evenly among serving plates. Top with meatballs and dip. Serve with lemon wedges.
Prep time15 mins15 minutes, + 10 mins chilling & 5 mins soaking time
+ 10 mins chilling & 5 mins soaking time
Ingredients
500g Coles Australian Extra Lean Beef Mince
1 cup (70g) breadcrumbs, made from day-old bread
1 Coles Australian Free Range Egg, lightly whisked
1 tbs Moroccan seasoning
2 carrots, peeled, thinly sliced diagonally
2 tsp olive oil
1 cup (120g) Coles Australian Frozen Peas
1 cup (200g) Coles Couscous
250g cooked beetroot, cut into wedges
1/2 cup coriander leaves
1/4 cup mint leaves
1/2 cup (130g) Coles Hommus Dip
Lemon wedges, to serve
Description
Create a new family favourite with these Moroccan-inspired meatballs served with jewelled couscous and hommus.
Method
Step 1
Preheat oven to 200°C. Combine the mince, breadcrumbs, egg and 3 tsp of seasoning in a bowl. Roll tablespoonfuls of the mince mixture into balls. Place on a plate in fridge for 10 mins to chill.
Step 2
Place carrot on a lined baking tray. Drizzle with 1 tsp of oil. Bake, turning, for 10 mins or until tender.
Step 3
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook meatballs, turning, for 8 mins or until brown all over and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 4
Add remaining seasoning to the pan and cook for 30 secs. Add 1 cup (250ml) water and the peas. Bring to the boil. Remove from heat. Add couscous and stir to combine. Cover with foil and set aside for 5 mins to soak.
Step 5
Use a fork to separate the grains. Add carrot, beetroot, coriander and mint. Toss to combine. Spoon evenly among serving plates. Top with meatballs and dip. Serve with lemon wedges.
